ricotta and figs with cinnamon Cup. A dessert delicious and quick to prepare, based on one of my favorite seasonal fruits, the white fig. This dessert exploits the natural sweetness of the figs and the flavor of sweetened ricotta from little sugar or, If you prefer, honey. The Scottish shortbread type cookies crumble still plays on the salty notes, While the chocolate chips gives that bitter aftertaste that makes it pleasant. Prepares practically raw, except the two minutes necessary to jump the figs with the cinnamon and is delicious and fresh, ready to be enjoyed at any time of the day.
Ingredients for 4 people:
- most white figs 8 1 for decoration
- a pinch of cinnamon
- 10 grams of butter
- 6 salt shortbread Scottish shortbread type
- 6 nuts
- 300 gr of ricotta cheese
- 200 g whipping cream
- 100 g Superfine caster sugar
- dark chocolate flakes as required
Peel the figs and cut them into pieces, put them in a pan with butter and cinnamon and saute 2 minutes. Allow to cool and set aside. Crumble coarsely with a knife and chop nuts cookies and merge them with figs, keeping aside a kernel that subsequently will be divided into four for decoration.
Work in a bowl the ricotta and sugar, until the mixture is creamy and fluffy. Whip the cream until stiff and incorporate very firm ricotta plan to obtain a homogeneous mixture.
Dial sweet for transparent single-portion cups by placing on the bottom of a spoonful of cookie crumble, a generous dollop of fig and walnut, therefore part of the ricotta cream. Restart alternating crumble again, figs and cream. Garnish with the chopped chocolate, a slice of fresh fig with its peel and 1/4 walnut kernel. Store the cake in the refrigerator until ready to serve. Bon appétit!